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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great casserole that warms over well when baked ahead of time. From Little Rock Cooks cookbook. Ingredients:
1/2 cup butter |
1/2 cup sugar |
1 tablespoon flour |
1/2 cup evaporated milk |
2 eggs, well beaten |
1 1/2 teaspoons baking powder |
2 (12 ounce) cans whole kernel corn, drained |
1 tablespoon butter, melted |
1/4 cup sugar |
1/2 teaspoon cinnamon |
Directions:
1. Heat 1/2 cup butter and 1/2 cup sugar in a medium size pan until butter melts.
2. Stir in flour and blend well; remove from heat Gradually stir in milk Add eggs and baking powder and mix well Fold in corn and pour into a buttered 2 quart casserole Bake at 350 degrees for 40 minutes or until a knife comes out clean when inserted near center Brush with melted butter Sprinkle with sugar and cinnamon.
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